Rest 1 hr
Cook 35 min
Serves 4
- 250g flour, preferably strong white bread
- ½ tsp salt, plus extra for seasoning
- 150ml water
- 50ml neutral oil
- 1 tbsp butter
- 100g smoked streaky bacon or pancetta, preferably in one piece, or chunky lardons
- 1 large onion
- 75g creme fraiche
- 1 good grating nutmeg
Start by making the base. Mix the flour and salt in a large bowl. In a jug, whisk the water and oil, then stir into the flour bowl and mix until you have a smooth dough. Continue mixing until it feels elastic, then cover and leave to rest for an hour.
Meanwhile, peel and finely slice the onion (if you have one, a mandoline would be helpful here) and, if necessary, cut the bacon into chunky pieces.
Melt the butter in a frying pan over a medium heat, fry the bacon until the fat begins to render, then scoop out with a slotted spoon and set aside, keeping as much fat in the pan as possible. Turn down the heat and fry the onions with a pinch of salt until soft and golden, but not browned.
Heat the oven, and a lightly greased baking tray, to 250C (conventional and fan)/gas 9, or as hot as it will go. Mix the creme fraiche into the onions and season generously with nutmeg.
On a lightly floured surface, roll or stretch out the dough into a rectangle or circle as close to 1mm thick as you can get it. Take the hot baking tray out of the oven, carefully transfer the base to it, then spread the onion mixture over the surface.
Felicity Cloake’s Flammekuche 5. Put the dough on the hot tray, add the creamy onions and other toppings, and slam it in the oven for 12 minutes or so.
Scatter the lardons all over the top, then bake for about 12 minutes, until the edges are crisp and well browned (the timings will depend on how hot your oven gets, so keep a beady eye on it). Cut into squares and serve immediately.